These enchiladas are one of Snodgrass’s favorite cast-iron skillet dishes. “You can take it straight from the oven and directly to the family table,” she says.

Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves. Serve with lime weddges.

Line the bottom and sides of the skillet with the tortillas, overlapping them so they fit. Bake for 5 minutes, or until they soften. Remove from the oven. 3.

Refrigerate up to 1 day if not using immediately. Assemble the enchiladas: Preheat oven to 350 degrees. Put 1 tablespoon of the oil into a skillet over medium-high heat.

Then she baked the enchiladas in a 350 degree Fahrenheit oven for 20 minutes. She sprinkled cilantro over the top before serving. The full recipe is available on the Food Network website.

Serve this easy side with baked chicken for a family-pleasing healthy dinner that's ready in just 30 minutes. It would also be a great addition to your Thanksgiving spread or a party buffet.

Joy Bauer's One-Skillet Enchiladas Feb. 4, 2021, 8:15 AM EST / Updated April 13, 2022, 7:04 PM PDT LUCY SCHAEFFER PHOTOGRAPHY / Joy Bauer Joy Bauer ...

These skillet dinners are loaded with delicious summer produce like zucchini, bell peppers and tomatoes. Plus they’re all highly rated with at least 4 stars from the EatingWell audience.